The simplicity and beauty of the egg. When a recipe calls for an egg or eggs, leave them on the counter to take off the chill from being in the fridge. Plus you get the extra added bonus of being able to visually enjoy them in the process while you cook away.

The beautifully glorious simplicity of the egg. If you have some at the ready in the fridge, a meal is but a few simple steps away. Poach it, fry it, prepare it however you see fit–then set it atop asparagus, pasta, or a sandwich for a truly satisfying meal any time of day.

Our friend Jewel made these for us last week when Heather & I were staying with her on our visit. I could not wait to get home and make these for Mister Sive. We had them the other eve. I love having eggs for supper! Our friend Peg gave us these dishes for Easter, so it was a meant to be recipe. Jewel first saw it on the blog Frolic. It could not be easier and is really quite divine.

Turn oven to 350 to heat up while you get things ready. Butter a small ramekin or dish that is ok for the oven. Jewel took it out of the dish and plated her version, I served mine right in the dish. Truly, either way is fab. She cooked one egg, I did two. To the dish add 2 tablespoons of cream for each egg used. Then break open the egg or eggs on top of the cream. Add salt & pepper. Then snip a good amount of chives atop the eggs. Then off it goes to the hot oven for 10 to 15 minutes, depending on how done you like your eggs. Seriously, how easy is that? We both served it with hearty seeded toast and roasted broccoli. Perfect really for any time of day.

Funny how a recurring theme can start to happen in the matter of a day. Dining in San Francisco has always been one of favorite things in this divine city. The humble but glorious egg yolk the recurring theme on my culinary adventures. Above on pasta at Zuni Cafe and below on prime beef tartare at Wayfare Tavern. Breaking open magically creating this most amazing sauce. Natural beauty.

The very freshest eggs are not always the easiest to peel when making hard boiled eggs. As we head into deviled egg season, buy your eggs 5 to 7 days before you need to use them for a much easier time peeling.

From all of us at Watson Kennedy–sending you all the best Easter Sunday wishes! May your day be filled with family/friends, good food, laughter, deviled eggs and a chocolate treat. Or two. Sending also happy Passover wishes. Whether you are celebrating on this day, or not, I hope it is a glorious one for you in your part of the world.
Much love from Seattle,
Ted2+B

I am often struck by the simple beauty of simple things that fill our day. I marvel in them often, finding it really helps to slow down the moment and makes me ever present in it. All from a carton of eggs, you ask? Yep. Just the other day I opened this up and was just taken with them–all the slight color & size variations. They say we eat with our eyes first. So true. My point with all of this really is we have to eat to stay healthy. We might as well nourish our soul in the process and enjoy the visual of our food too. I left these out on the counter from the very beginning of the cooking process, working with them last, so I could gander at them throughout. Their singular beauty catching my eye as I worked away making a meal.

I almost always know or at least have an idea of what I am going to write about/post in the morning before my head hits the pillow the night before. But not always. Last night was such a night that I was just wrapping my head around ideas and TPS said “I made that Spaghetti Carbonara and wrote about it for you, why not use that?” Which he did in January, which was so delicious and so lovely that he wrote out the recipe to be used on the blog and shared with you all. Which I stored away and promptly forgot about. Easily as tasty in July. Today’s post, courtesy of Mister Sive.

Spaghetti Carbonara is a core comfort food in the Watson Sive household. I think this may have been one of the dishes that “sealed the deal” with my husband. Simple, tasty, and hearty, it has a terrific combination of smoky bacon (need we say more?), the sweetness of peas, and the warmth of pasta and eggs.

Dice the bacon small and cook in a skillet over medium heat. Drain off the fat as you go along, and try to time the cooking so the bacon is still warm for assembly.

Break the eggs into a large pasta or mixing bowl and loosely mix with a fork.

Empty the frozen peas into a colander.

Cook the pasta to just a tad over al dente. Ideally, in a two stage pasta pot with an integral strainer, so you can drain the pasta and save the hot pasta water. Dip the frozen peas into the pasta water to flash cook (this is all they’ll need; if cooked longer, they become too soft.)

Immediately toss the hot pasta in the eggs, cooking them, and quickly add the other ingredients. Let sit for a minute for the eggs to complete cook and the flavors to merge.

Serve in pasta bowls, top with a touch more pepper, grab a glass of hearty red, and all will be well in the world.

As we were leaving Easter brunch last Sunday, our host Sarah presented us with fresh eggs from her chickens. There is just something about the gift of food that has special meaning on so many levels. To nourish, to be enjoyed visually, a remembrance of the day–the gift of giving food is always such a gracious act. Fresh eggs are such a treat. We are often on the hunt for them at farm stands when they are available. The deep orange of the yolks and the magnificent color variations of the shells makes them truly like little works of art. Whether eaten or just looking at them sitting in the fridge set in a bowl, fresh eggs are just little gifts. Now I am hungry… A restful, peaceful Sunday everyone.

Each word of the book is so lovingly spoken and your voice exudes such warmth and kindness. You are so genuine with your readers. And so interested in teaching them how to love… Love art…. Love nature… Love small things… Love friends… Love family… And love life.

— Haley from New York

Ted’s ‘Style & Simplicity’ is absolutely Lovely (with a capital L)! It’s also charming, fun to read, and full of wonderful advice.

— Newell Turner, Editor in Chief at House Beautiful

Ted Kennedy Watson has a most refined sense of aesthetics…and he shares some of his best secrets, for which I am so grateful!

— Lisa Birnbach, author of The Official Preppy Handbook

Ted, and his namesake fine good emporiums Watson Kennedy are legendary in this town. What he does brilliantly is quality over trend, substance over vapid style.

— Kaye Wellman, author Eat, Shop, Seattle

If you’ve ever wanted to walk through a stylized photo in a magazine this shop is a phenomenal fix for that as the merchandising is crazy delicious to feast your eyes upon.

— Uncle Beefy at thebedlamofbeefy.com

I feel like a kid in a candy shop every time I walk in the door.

— Apartment Therapy

I ordered ‘Style & Simplicity’ and it was delivered to my home in Hermanus, South Africa. What a delightful book and inspiration!

— Marlien on Facebook

The Seattle tastemaker behind Watson Kennedy: a personally curated store with the absolute best gifts, treasures, home goods, and hand-selected music.

— Town & Country

#genius #book @watsonkennedy #brilliant #perfect #gift

— Howard Slatkin on Instagram

Truly a visual feast for the eyes and palate.Thank you for sharing your abundance of “everything good”.We customers are transported to shopping heaven while in your store(s) and website.

— Blog reader Kris

We’ve long been fans of Seattle retailer Ted Kennedy Watson and his first title certainly lives up to it’s stylish name. The lavish A to Z guide is bursting with tips on how to create a cozy, chic and inviting home.